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Farro is a “cousin” of spelt, and a grain so ancient that it is said to have sustained the Roman legions with its nutty flavor, chewy texture, and high fiber, vitamin, and protein content.
When I was growing up my mom would always bring back some from our visits to Nonna in Tuscany. Our friends in Venice would taste her soups or cakes with a combination of curiosity and suspicion: at the time, in fact, farro was used only in a few Italian regions, and mostly in peasant dishes. By the way, these are the same friends who were puzzled by her use of olive oil, which they considered a heavier and less healthy alternative to butter or margarine!
In more recent years, however, farro has made it onto the chic tables of all northern Italy , and even to the United States, where it flies off the shelves of gourmet grocery stores such as Zabar’s and Citarella’s.
Ingredients
- 1 lb farro (you can substitute spelt)
- 1 large bunch arugola
- 3 medium pears
- 1 1/2 tbsp honey
- 4 oz gorgonzola or blue cheese (you can substitute feta)
- 1 1/2 tbsp white wine vinegar
- 4 or 5 tbsp extra-virgin olive oil
- salt and black pepper to taste
Directions
Rinse the spelt and cook it until al dente in salted boiling water (about 30-40 minutes in a regular pot or 5-10 minutes in a pressure cooker, follow instructions on package). Drain, allow to cool, and transfer to a salad bowl. Whisk the oil with the vinegar and honey, salt and pepper. Peel and slice the pears and drizzle them with lemon juice to prevent them from darkening. Dice or crumble the cheese, and break or cut the arugola into smaller pieces. Add all ingredients to the farro and dress with the honey vinagrette. Serve slightly warm or at room temperature.
https://dinnerinvenice.com/2013/03/12/farro-salad-with-pears-and-cheese/More with Farro:
NYT’s Farrotto with Mushrooms
Lucullian Delights’ Chocolate Farro Cake
